You’ll never believe how ridiculously easy it is to make creamy, dreamy peanut butter banana ice cream – with just two ingredients! I stumbled upon this magic trick during one of those desperate “I need dessert NOW” moments when my freezer was nearly empty. Two frozen bananas and a spoonful of peanut butter later, I was in shock. It’s so creamy you’d swear it was real ice cream, but here’s the kicker – it’s completely dairy-free, naturally sweet, and takes about five minutes to whip up. My kids go crazy for this stuff, and honestly? I feel zero guilt letting them have seconds (or thirds).
Why You’ll Love This Peanut Butter Banana Ice Cream
Trust me, this isn’t just another “healthy” dessert that tastes like cardboard. Here’s why it’s become my go-to treat:
- Seriously easy: Two ingredients, five minutes, and boom – creamy bliss.
- No guilt: Just fruit and peanut butter? Yes please!
- Dairy-free magic: Creamy without cream – my lactose-intolerant friends cheer!
- Kid-approved: Sneaky parents rejoice – it’s basically a banana in disguise.
- Endless fun: Top it, swirl it, eat it straight from the blender (I won’t tell).
Once you try it, you’ll wonder why you ever bothered with complicated recipes. For more simple dessert ideas, check out our recipe categories.
Ingredients for Peanut Butter Banana Ice Cream
Here’s the beautiful part – you only need two pantry staples to make magic happen:
- 2 ripe bananas (the spottier, the sweeter!), sliced and frozen solid (trust me, fresh won’t work)
- 1 tablespoon peanut butter (creamy or chunky – I use natural for that intense peanut punch)
That’s it! Though I won’t judge if you sneak in a pinch of salt or vanilla extract – we all have our little secrets.
How to Make Peanut Butter Banana Ice Cream
Okay, let’s get blending! This couldn’t be simpler, but I’ve learned a few tricks along the way to get that perfect creamy texture. Follow these steps and you’ll be eating “ice cream” for breakfast (don’t worry, I won’t tell).
Step 1: Prep the Bananas
First, grab those bananas – the riper, the better! Slice them into coins about 1/2-inch thick (no need to be precise, we’re not making art here). Spread them on a plate or tray lined with parchment paper and freeze for at least 2 hours. Overnight works too – I always keep a bag of frozen banana slices ready for emergencies.
Step 2: Blend Until Smooth
Now the fun part! Toss those frozen banana slices into your food processor or blender. At first, it’ll look hopeless – just a bunch of frozen chunks bouncing around. Keep blending! After about 30 seconds, magic happens. The bananas transform into this creamy, soft-serve consistency that’ll make you do a happy dance.
Step 3: Add Peanut Butter
Once smooth, add your peanut butter. Here’s my secret: warm it slightly first (10 seconds in the microwave) so it blends easier. Scrape down the sides as needed – we want every bite packed with peanut buttery goodness. Blend just until combined unless you prefer peanut butter swirls (no judgment here).
Step 4: Serve or Freeze
Eat it immediately for soft-serve perfection, or pop it back in the freezer for 15-30 minutes if you prefer scoopable texture. Warning: if you leave it too long, it’ll get rock hard – just let it sit out for 5 minutes before scooping. Personally? I never make it to the freezer stage – the spoon goes straight from blender to mouth in my house!
Tips for Perfect Peanut Butter Banana Ice Cream
After making this dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks:
- Banana ripeness matters: Those brown spots mean natural sweetness – green bananas will taste blah.
- Struggling to blend? A splash of milk (dairy or plant-based) helps get things moving without making it soupy.
- Texture tweak: Freeze your serving bowl for 10 minutes first – keeps it colder longer!
- Storage smarts: Press plastic wrap directly on leftovers in an airtight container to prevent ice crystals.
- Blender hack: Pulse frozen bananas first, then blend – saves your motor and sanity.
Follow these and you’ll have creamy success every single time! For more helpful tips, visit our pages.
Variations for Peanut Butter Banana Ice Cream
Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up:
- Chocolate lover’s dream: Add 1 tbsp cocoa powder with the peanut butter – tastes like a frozen Reese’s cup!
- Cinnamon swirl: A dash of cinnamon makes it taste like banana bread in ice cream form.
- Protein boost: Stir in a scoop of vanilla protein powder for post-workout fuel.
- Tropical twist: Swap peanut butter for coconut butter and add pineapple chunks.
The possibilities are endless – what will you try first? Find more inspiration on Pinterest!
Serving Suggestions
Here’s where you can get creative – this “ice cream” is basically a blank canvas for your wildest dessert dreams! My family loves piling on crunchy toppings like chopped peanuts or almonds for texture. A sprinkle of chocolate chips (mini ones melt perfectly!) or a drizzle of honey takes it over the top. For special occasions, we’ll do a quick peanut butter swirl with a spoon – looks fancy, takes two seconds. The best part? You can eat it straight from the bowl with zero guilt. Now that’s what I call a perfect dessert!
Storage & Reheating
Got leftovers? (Unlikely in my house, but just in case!) Scoop any extra into an airtight container with plastic wrap pressed right on the surface – this stops those pesky ice crystals from forming. It’ll keep for about a week in the freezer. Too hard when you’re ready to eat? Let it sit at room temperature for 5-10 minutes until scoopable again. Pro tip: If you’re impatient like me, 15 seconds in the microwave works too – just don’t turn it into banana soup!
Peanut Butter
Nutritional Information
Okay, let’s talk numbers – but remember, these are estimates since bananas and peanut butters vary. For one serving (the whole batch – because let’s be real, you’re not sharing):
- Calories: About 200
- Sugar: 20g (all natural from the bananas!)
- Fat: 6g (the good kind from peanut butter)
- Protein: 3g (not bad for dessert!)
Compared to regular ice cream? You’re saving about 150 calories and cutting the sugar nearly in half. Now that’s what I call a sweet deal!
Alright, you’ve got all my best peanut butter banana ice cream secrets – now it’s your turn! Whip up a batch tonight (seriously, it takes less time than scrolling through Netflix). Snap a pic and tag me when you do – I love seeing your creative twists! Whether you keep it classic or go wild with toppings, I promise this will become your new obsession. Happy blending, friends – may your bananas always be ripe and your peanut butter jar never empty!
Print
Creamy Peanut Butter Banana Ice Cream in Just 5 Minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 serving 1x
- Diet: Vegan
Description
A quick and healthy dessert made with just two ingredients. This peanut butter banana ‘ice cream’ is creamy, delicious, and dairy-free.
Ingredients
- 2 ripe bananas, sliced and frozen
- 1 tbsp peanut butter
Instructions
- Slice bananas and freeze for at least 2 hours.
- Blend frozen banana slices until smooth.
- Add peanut butter and blend until fully combined.
- Serve immediately or freeze for a firmer texture.
Notes
- Use ripe bananas for sweetness.
- Add a splash of milk if blending is difficult.
- Store leftovers in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: peanut butter banana ice cream, healthy dessert, dairy-free